So this delicious moist cake was both a great way to use up some leftovers, and a fantastic way to feed my Nutella addiction! Ever since I made the Nutella Stuffed Cookies I have been wanting to make a Nutella buttercream. I had two going brown bananas lying around – I’m one of those people who will not eat a banana that has any brown marks on it at all! And I knew Nutella and banana go perfectly together after eating many a pancake covered in them both. I added the syrup to make the cake extra moist.
I creamed together 240g butter, 200g light brown sugar and 140g caster sugar. The light brown sugar adds a delicious caramel flavour to the sponge. You could also use light muscovado sugar.
I whisked in 2 eggs and 1 tsp vanilla extract, then added 2 large mashed bananas (or 3 smaller bananas) and mixed in carefully.
Finally I folded in 300g self raising flour and 1 tsp baking powder. I poured the mixture into a lined square baking tray.
I baked on 180C/350F/Gas Mark 4 for about 25 minutes. The cake was starting to brown quite a lot, so I turned the oven down to 150C/300F/Gas Mark 2 and baked for another 20 minutes.
About 5 minutes before the cake came out of the oven, I gently heated 150g golden syrup and 50g butter on a low heat until combined.
I skewered the cake all over to make small holes. I spooned over the syrup mixture while the cake was warm, then left it to soak in.
Making the Nutella buttercream was guess work for me. I added a bit more butter, Nutella and finally cream cheese to get a consistency I was happy with. I ended up using 235g icing sugar, 115g Nutella, 70g butter and 3 heaped tsp cream cheese for the buttercream. Because of the Nutella, it is quite an oily mixture, but damn, it tasted good!
I spread the Nutella buttercream over the cake with a palette knife, and sprinkled roasted chopped hazelnuts over the top. I bought these ready prepared in a packed from the supermarket, as it’s a huge time saver.
Wow this cake was moist! It literally melted in my mouth. It’s a decadent explosion of banana, nuts, chocolate and syrup. The flavours all blend together perfectly. As I cut the cake into squares it was quite a messy job with cake going everywhere, safe to say I made short work of any crumbs! Admittedly the addition of golden syrup does push this cake to the high levels of sweetness, I think the cake would be great without it too if your sweet tooth isn’t as strong.
I am entering this bake into this month’s Credit Crunch Munch, ran by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, and this month hosted by Sian at Fishfingers For Tea. I’m submitting this recipe because I used bananas that had gone brown and would have otherwise been thrown away, and all of the ingredients (except the Nutella!) were already in my kitchen.